Orange-Filled Chocolates

Recently my backlog of “things to make” has once again grown so large that I’ve gone to rolling a 4-sided die, and making something from the resulting category. This week: miscellaneous.

With that in mind, when making the fruitcake truffles, I stumbled upon a video for filled chocolates. Given that I’d been having a helluva time with the oh-so-special, super-thick, heavy-duty molds, I decided to use some of the cheaper, “flimsy” molds my wife bought a while back (when making filled chocolates of her own).

First off, and jumping the gun a bit, the cheaper molds were FAR easier – after everything was said and done, all I had to do was tap them a couple times sharply on the table, and they made a break for freedom all over the place. To be fair, I just realized I may have been tapping the thicker ones differently, which could’ve made it more annoying than it needed to. Still, there wasn’t any difference in the quality of the final product.

This was the only recipe for the cream I could find. There were plenty of pages on truffles and such, but to actually find that nice, chewy cream that so many seasonal chocolates have? Surprisingly hard, for something that turned out to be powdered sugar, corn syrup, and flavoring.

For anyone interested, I’d suggest making a half batch of the cream – something I caught myself on thankfully early – unless you want just a bunch of cream filling.

It was a little more difficult than in the video, mostly because I don’t have my own kitchen, and literal gallons of chocolate to just slap around like it’s nothing. Aside from a few bubbled/broken corners though, the chocolates came out wonderfully in the end.